Zucchini Crepe Casserole

Sorry I’ve bee away for a few days but I’ve been busy shooting a fitness DVD with Orlando To and his crew for the last past few days…

…a fitness DVD?

Yes, that’s what I said…My friend, film director, Robert Vicencio, knowing my big passion for fitness and dance, asked me if I was interested and available to be part of a fitness dvd shooting…and me, without having him ask it twice, said ‘YES’.

I’ll tell you more about this amazing experience in another post, once I get some backstage pictures. All I can tell you now is that I had a blast doing it and met such amazing people like Orlando To, Michelle Li, Raffi, Fei Lin and many many others.

Today tho, is for sharing with you another recipe of mine…a casserole made with crepes and zucchini…Let’s get started!


for the crepes

4 eggs

  • 1/3 cup flour
  • 1 cup milk
  • 1 tbsp butter

for the filling

  • 1 big zucchini
  • 250 g ricotta cheese
  • 1/2 cup + 2 tbsp grated Parmesan cheese
  • 1/2 cup grated mozzarella cheese
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 1 tbsp olive oil
  • 1 whole egg
  • 1 tbsp butter
  • 1 cup white sauce
  • 3-4 leaves of fresh mint

I’ve already posted the recipe for making crepe a while ago, but for your convenience I’m bringing it here to the front page.

In a bowl crack in the eggs

beat them up then sift in the flour

while keeping stirring pour in the milk

Slightly grease a skillet with some butter

pour int about 1/2 cup of the crepe batter and rotating the pan move the batter so that it is all evenly distributed.

Cook for 1 min then when bubble start forming, flip it over the other side

remove from pan, set a aside and repeat with the remaining batter

For the filling, wash a big zucchini and chop it up very small

In a skillet heat up some olive oil, when hot add in the chopped zucchini and a tsp of salt and a few minced leaves of  fresh mint

cook on medium for about 15 min or until the veggies are cooked.

Grab some fresh ricotta cheese

in a bowl combine the ricotta with 1/2 cup grated parmesan cheese, 1 egg, 1 tsp salt, 1/2 tsp ground black pepper and the grated mozzarella cheese

Add in the cooked and cooled down zucchini and stir around until all ingredients are combined together

Heavily greased an oven casserole with 1 tbsp of butter

Spread about 2 tbsp of filling on the center of each crepe

then fold it in a half

and then further in an other half

Place the obtained triangles in the casserole

Next up grab some white sauce…you can buy the premade stuff….like I did this time, or make your own, like I’ve done in the past…

Pour the white sauce on top of the crepes so that they are all covered. Sprinkle about 2 tbsp of grated parmesan cheese

and bake at 180 C for about 30 min or until golden brown on top. Remove from oven and let it cool down before serving.

It’s all for today! Enjoy this one my friends


– LittleDani





About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.